Microwave Gruyère Fondue Recipes

Steps:

• Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside.
• In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end.
• Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears.
• Preheat the oven to 350 degrees F.
• Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside.

Steps:

• Toss cheese with cornstarch in large bowl.
• Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
• Reduce heat to medium.
• Whisk 1 handful of cheese into wine until almost melted.
• Repeat with remaining cheese in about 5 more batches.
• Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
• Whisk in Kirsch and nutmeg.
• Transfer to fondue pot and keep warm over fondue burner.
• Accompany with a platter of assorted dippers, fondue forks and plates.
• DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.

Steps:

• Place soup and all ingredients in a microwave-safe 2-quart dish. Stir and mix till smooth.
• Microwave till cheese is melted, about 5 minutes (stirring about two or three times).
• Serve hot with bread cubes for dipping.

Steps:

• 1. Toss together cheeses, flour, mustard, and garlic powder.
• 2. In a 1 1/2 quart microwave-safe casserole, micro-cook wine, Worcestershire sauce, and 1/4 cup water, uncovered, on 100% power (high) 1 to 1 1/2 minutes or until hot.
• 3. Add cheese mixture to hot liquid.
• 4. Micro-cook, uncovered, on 50% power (medium) 7 to 9 minutes or until cheese is melted, stirring every 2 minutes.
• 5. Serve with vegetable dippers or bread cubes.
• 6. Reheat as necessary in the casserole on medium 2 to 3 minutes.

Steps:

• Rub the inside of a 2 quart microwave-safe casserole dish with cut clove of garlic; then, combine cheese, flour and seasonings in dish, tossing to mix.
• Mix the mustard with the wine and microwave on High for 1-2 minutes (until hot).
• Stir wine mixture into cheese mixture.
• Microwave uncovered on Medium for 7-9 minutes (until smooth), stirring every 2 minutes.
• Serve with bread.

Steps:

• In a bowl, mix cheese, flour and seasonings.
• Microwave wine in a 2 quart baking dish on high power for 1 minute (until hot).
• Add cheese mixture and stir.
• Microwave uncovered on medium, 7 to 9 minutes, stirring every 2 minutes.
• Serve with bread.